Shannon's Curry Chicken That Firefighter Hubby Loves
Indulge in the bold and comforting flavors of "Shannon's Curry Chicken That Firefighter Hubby Loves," a heartwarming recipe sure to spice up your dinner routine. This savory dish combines tender, golden-browned chicken thighs with a creamy coconut curry sauce infused with aromatic spices like turmeric, cumin, and curry powder, along with a hint of cayenne for a subtle kick. Accented by vibrant red bell peppers and fresh ginger, this curry is simmered to perfection and served over fluffy white rice for a complete meal. Finished with a sprinkle of fresh cilantro and a squeeze of lime, this dish is as visually striking as it is delicious. Perfect for weeknight dinners or a special treat, this curry delivers restaurant-quality flavor right from your kitchen. Tag it as your go-to dinner idea for curry lovers and comfort food enthusiasts alike!
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Ingredients
- 6 pieces chicken thighs, boneless and skinless
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 large red bell pepper, sliced
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 0.25 teaspoon cayenne pepper
- 14 ounces canned coconut milk
- 1 cup chicken broth
- 2 tablespoons coconut oil
- 0.25 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 cups white or jasmine rice (for serving)
- 4 cups water (for cooking rice)
Directions
Step 1
Rinse the chicken thighs and pat them dry with paper towels. Season them with 1/2 teaspoon of kosher salt and 1/2 teaspoon of black pepper on both sides.
Step 2
Heat the coconut oil in a large skillet or sauté pan over medium heat. Once hot, add the chicken thighs and cook until golden brown on both sides, about 4-5 minutes per side. Remove the chicken from the pan and set aside.
Step 3
In the same skillet, add the diced onion and sauté until softened, about 3-4 minutes. Add the garlic and ginger, stirring for 1 minute until fragrant.
Step 4
Stir in the curry powder, turmeric, cumin, and cayenne pepper, toasting the spices for 30 seconds to enhance their flavor.
Step 5
Add the sliced red bell pepper and cook for 2 minutes, stirring occasionally.
Step 6
Pour in the coconut milk and chicken broth, stirring well to combine. Bring the mixture to a simmer.
Step 7
Return the chicken thighs to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and let simmer for about 25 minutes, or until the chicken is cooked through and tender.
Step 8
While the curry simmers, prepare the rice. Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice, water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and cook for 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it rest, covered, for 5 minutes.
Step 9
After 25 minutes, uncover the skillet and taste the curry sauce. Adjust the seasoning with additional salt and pepper as needed.
Step 10
Garnish the curry with fresh chopped cilantro and serve with lime wedges on the side.
Step 11
Plate the curry chicken over a bed of white rice and enjoy hot with your favorite people.
Nutrition Facts
| Serving size | (2543.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2545.6 |
| Total Fat 190.7g | 0% |
| Saturated Fat 124.6g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 750mg | 0% |
| Sodium 5835.5mg | 0% |
| Total Carbohydrate 50.6g | 0% |
| Dietary Fiber 8.5g | 0% |
| Total Sugars 20.9g | |
| Protein 171.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 246.5mg | 0% |
| Iron 32.3mg | 0% |
| Potassium 3322.7mg | 0% |
Source of Calories